Description

Savory Dill Pickle Cupcakes are a unique appetizer that combines the tangy flavors of dill pickles with savory cupcake goodness. These moist and flavorful cupcakes are perfect for parties, brunches, or any occasion where you want to surprise and delight your guests.

Ingredients

Dry Ingredients:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp garlic powder
½ tsp onion powder
2 tbsp chopped fresh dill (or 1 tbsp dried)

Wet Ingredients:

½ cup finely chopped dill pickles
½ cup sour cream
⅓ cup vegetable oil
2 large eggs
¼ cup pickle juice
½ cup shredded sharp cheddar cheese

For the savory cream cheese frosting (optional):

4 oz cream cheese (softened)
2 tbsp unsalted butter (softened)
1 tbsp pickle juice
½ tsp garlic powder
pinch of salt
½ cup powdered sugar

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a muffin tin with paper liners.
Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and dill.
Mix the wet ingredients: In a separate bowl, whisk sour cream, oil, eggs, and pickle juice until smooth. Stir in chopped pickles and shredded cheese.
Combine the wet and dry ingredients: Add the wet ingredients to the dry and stir until just combined.
Bake: Divide the batter evenly among 12 muffin cups and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and frost: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the optional frosting, beat cream cheese and butter until smooth. Add pickle juice, garlic powder, salt, and powdered sugar, and mix until light and creamy. Pipe or spread onto cooled cupcakes.

Notes

These savory cupcakes are great for parties, brunches, or pickle lovers.
Top with a pickle slice or sprinkle with extra dill for garnish.
Skip the frosting for a muffin-style snack.